Root Vegetable Soup

Root Vegetable Soup

Assorted root vegetables with pork.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

70 g (2.5 oz)

100 g (3.5 oz)

50 g (1.8 oz)

40 g (1.5 oz)


3 cups


  1. Peel the taro and cut into 5-6 cm (2 in) thick pieces. Massage by hand with some salt and rinse clean.
  2. Cut both the daikon radish and carrot into 5-6 cm (2 in) wedges. Douse the abura-age in hot water to reduce some of the oil content, then cut into strips.
  3. Cut the pork into large, bite-size pieces.
  4. Heat (A) in a pot. Move around frequently with long chopsticks and scoop away any scum that forms on the surface. Add in (1) and (2) and simmer over low heat for 12-13 minutes. Season with soy sauce, add in the Japanese long onion and sprinkle in the desired amount of shichimi. Serve hot.

Cooking Basics

Satoimo/Japanese taro - peeling for six sides

Peel the satoimo to create a six-sided shape. Doing so increases aesthetic appeal, and is especially recommended for Japanese-style simmered dishes served for guests. First thinly slice off the top and bottom, then adjust each width while peeling vertically to create six even sides. Once a section is peeled, peel the section on the opposite side next, rather than the section beside, as this will make it easier to create equal-sized peeled sections.

Tofu (deep-fried) - removing excess oil

Since these days high-quality cooking oils are used for deep-frying, it is not always necessary to remove excess oil. However, remove excess oil if there is an odor, and when you want the tofu to thoroughly soak up flavor. For quickly simmered dishes, place the deep-fried tofu into a strainer and pour boiled water all over it. For inari sushi (sometimes called inarizushi, stuffed fried tofu pouches) and simmered dishes with deep flavor, place the deep-fried tofu into boiling water and allow to boil for about 5 minutes before using.


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